1/2teaspoonbaking powder, homemade or grain-free store-bought
1/2cupevaporated cane juice or coconut sugar(3 ounces; 85 grams)
1/4cupcoconut oil, solid, or unsalted butter, softened(2 ounces; 57 grams)
1large egg(about 2 ounces; 50 grams out of the shell)
1tablespoonwater(1 ounce; 14 grams)
Whisk the almond flour, tapioca starch, baking powder, and salt together in a small mixing bowl. Combine the evaporated cane juice and coconut oil in a medium mixing bowl. Use a handheld mixer set on medium speed to beat them until a thick paste forms. If there are any large lumps of coconut oil, stop the mixer and squeeze the paste together with your hand, or break up the lumps with a fork. Add the egg and mix until combined. Stop the mixer and add the dry ingredients, vanilla, and water. Mix until a dough forms.
Turn the dough out onto the counter. Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half and sprinkle your counter with a little tapioca starch. Roll out the dough about 1⁄4-inch thick. Cut into shapes and place on prepared baking sheet about 2 inches apart.
Bake until set and golden brown, about 10 minutes for 4-inch cookies.
Allow the cookies to cool on the pan on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.